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Mutti Finely Chopped Tomatoes4x400g
4x400gItem price
£5.25Price per unit
£3.29/kgOur slow-cooked Baharat chicken, made with thigh pieces, is brimming with warming spices that permeate through this easy, yet special-looking pie.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Tip the tomatoes and chickpeas into a small roasting tin or ovenproof dish. Remove the chicken from the pack, discard the liquid, and place in the tin. Cover with foil and bake for 25-30 minutes, or until piping hot and bubbling.
Stir the baby spinach into the sauce while hot, mixing until wilted. Using 2 forks, roughly shred the chicken. Check the seasoning.
Lightly brush the sheets of pastry with oil and tear in ½, or into strips. Scrunch over the top of the chicken mixture. Scatter with nigella seeds, if using, and return to the oven for 10 minutes until the pastry is crisp and golden.
The pie filling could easily be served as spicy pulled chicken stew, with fluffy couscous to mop up the juices. Add a handful of chopped dried apricots as it simmers, and finish with toasted sesame seeds or almonds, if you have some.
Typical values per serving when made using specific products in recipe
Energy | 1,368kJ/ 325kcals |
---|---|
Fat | 7.4g |
Saturated Fat | 1.7g |
Carbohydrates | 40g |
Sugars | 5.7g |
Fibre | 5.3g |
Protein | 22g |
Salt | 1g |
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70pPrice per unit
29.2p/100g0 added
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£4.30Price per unit
£1.80/100g0 added
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£1.60Price per unit
£1.34/100g0 added
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£2.00Price per unit
£7.41/kg0 added
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£4.95Price per unit
99p/100ml0 added
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£1.60Price per unit
35.6p/10g